2 minute read
VITICULTURE&WINEMAKING
from South Region
TINTILLA DE ROTA A red grape native to the region, Tintilla de Rota was already used in wines by González Byass in 1878. In the spirit of innovation, the González family decided to plant this little-known grape as a bid to return the traditions of former generations. When blended, Tintilla de Rota brings intensity to a dry wine and also produces a delicious sweet wine whenharvestedlate.
VINIFICATION Finca Moncloa vinifies with the aim of producing wines with high color intensity and the perfect balance between fruit and oak. They practice a pre-fermentative maceration to extract aromas from the skins, and ferment at low temperatures to maintain the primary fruit aromas. The process is completed with aging in new or second use American and French oak barrels, followed by aging in bottle. The results are full-bodied wines with spice and balsamic aromas and persistent,smoothtannins.
SWEET WINE RETURNS In 2009, Finca Moncloa Tintilla de Rota sweet wine was released. This restored a nearly extinct product which had found great success from the 17th to the first half of the 20th century. Mutage is used to turn the dried, lateharvestgrapesintowine,anditgainsfurthercomplexityfrombarrelaging.Thisisthesameprocessusedhistoricallyto craftthiswine.
Tintilla de Rota is a late-rpiening grape with small berries and bunches and few seeds. Distantly related to the Graciano variety, its use in Cádiz was well-documented in the 17th century. It fell out of favor partially due to its low yields, until efforts by González Byass and others began to recover it in the 20th century.
Cádiz, which demonstrates the special enclave where the Finca is located.
gives very local and traditional character to the quality red wines produced here.
WhyisFincaMoncloaaGrandes PagosdeEspañawinery?
Finca Moncloa is pleased to be a member of GPE to promote wines that express uniqueness of a
FINCAMONCLOA
PORTFOLIO:
Finca Moncloa, Finca Moncloa Edición Especial, Tintilla de Rota
FincaMoncloa
Tradicional
VdT de Cádiz
Varieties
Syrah, Cabernet Sauvignon, Tempranillo, Merlot, Petit Verdot, Tintilla de Rota and Cabernet Franc
Vinification
Aged 12 months in French and American oak barrels
GoodtoKnow
Vegan-friendly
TintillaDeRota
VdT de Cádiz
Varieties
100% Tintilla de Rota
Vinification
Late harvest grapes dried in the sun. Fermentation until 4 or 5% alcohol, then fortified with 10% alcohol. 20 months aging in French oak barrels
GoodtoKnow
300 grams residual sugar; vegan-friendly
FINCAMONCLOA
C/Manuel Maria González 12 11403 Jerez de la Frontera Cádiz
Palacio Quemado is located in “La Raya,” an area of Extremadura on the border of Portugal where the history, culture and traditions are a unique combination of both countries. This blend is reflected in their wines, as Palacio Quemado cultivates varieties typical of the neighboring Alentejo in an extraordinary Spanish pago. With a history that stretches back to the 18th century and a forward-thinking program that looks far into the future, Palacio Quemado is rightfully known for single-vineyard, terroir-driven wines expressive of La Raya.
KEYFACTS
CLIMATE: Semi-continental: average annual temperature 61 °F (16 °C)
ELEVATION:1,706feet(520m)
SOILS: Reddishearthcomposedofclayand calcareousstones. Plotsofcalcareous,sandy, androckysoil
CLASS: DORiberadelGuadiana, VinodelaTierradeExtremadura
VINE: 237 acres(96ha)across21plots
KEYVARIETALS:Trincadeira,Touriga Nacional,TourigaFranca,AlfrocheiroPreto, AlicanteBouschet,Tempranillo,Garnacha, Syrah
ECO: Integrated viticulture techniques such as tilling to minimize weeds
INNOVATE: Research on varieties and clones
History
With almost three centuries of winemaking in Montilla-Moriles, the Alvear family was looking for a project to make red wines. Manuel and Antonio Losada Serra wanted to fulfill their father’s dream of creating a fine wine project in the Tierra de Barros subzone. Through a series of coincidental meetings, the two families joined forces to achieve their mutual goals in 2000. The Palacio Quemado estate dates back to the late 18th century, and more recently, was planted with cereals and legumes. The families recognized the potential for viticulture and began planting vineyards.
Palacio Quemado is in the process of obtaining a “Wineries for Climate Protection” certification, which is granted by a collaborative group of wineries committed to reducing carbon emissions across the wine industry. They also exclusively practice integrated agriculture, keeping use of herbicides and pesticides to a minimum and employing only organic manure to fertilize the vineyard. In winter, theestate’slandisusedforsheepgrazing.
